It sounds like all you are trying to do is balance it out, you can add
sugar until the tartness is mellowed and it not taste sweet in my
experience. The predominant acid in Strawberries is citric, I doubt
it will mellow over time, at least not from cold stabilization.

Strawberry tastes great a little sweet by the way. (Not Boones Farm
sweet, just a little...) ) You could try some trials to figure out
where to stop.

I make a lot of northern white from grapes and the acid is usually
pretty out of control, especially when it's a rainy season. I get rid
of as much acid as possible, shooting for a range of 7 -8 grams/liter
with a pH under 3.6.

The higher the acid the more sugar I need to balance it in the end.
It can be set up so that most people would not know there is any
sugar, they are pleasantly balanced.

I have a high alcohol Riesling right now that everyone likes and
thinks is a little sweet. It's bone dry, less than 0.2% RS. The
alcohol makes it taste sweet.

Just some thoughts.

Joe





"JJC" > wrote in message news:<9KbXc.311378$a24.101441@attbi_s03>...
> I have a batch of 100% strawberry that is just about ready to bottle. At
> the most recent racking it had a nice straberry flavor but with a somewhat
> tart finish - the tartness was kind of nice and not an unpleasant
> bitterness. My question is will sweetening the wine a touch mellow this
> tartness, or will the tartness mellow with aging making the sweetening
> unnecessary. I prefer my wines dry so I would like to avoid sweetening also
> with the amount of fruit I have used the "sweet" flavor of the fruit stays
> on the palate so I am afraid that a little bit of residual sugar might make
> the wine sickly sweet. Any advice from others who have been here before?
>
> Thanks-
>
> JJ